Elya_lug
Scarecrow, I also baked your pies. Simply delicious, delicious dough and filling. Never baked cabbage pies, but we loved it. And with apples too. The problem arose only with the size, they came out huge and could not brown them properly, the bottom began to burn, and the top was still light. Can you tell me what to do? Maybe you need a lower temperature or put a baking sheet higher?
vial
And thanks again !!!! And the cherry turned out !!!!
Cabbage pies
True, it was not possible to take a picture (did not have time, they ate it)
Dr. Lena
Scarecrow, HERE

Cabbage pies

Cabbage pies

Cabbage pies

A fairy tale, not pies !!!
Tatyana
Girls, I'm as good as new, just not long ago I bought cotton and I think that 1 kg of flour will not pull, how can I calculate this dough under. myself I have x \ b Brand
vial
Tatyana I think your stove can handle half a portion.

Half portion:
16-17 pies

500 g flour
280 ml with milk + 1 egg
25 g fresh yeast
1 tsp salt
80-90g sugar
75 g butter
25 g vegetable oil
Tatyana

thank you, I found so many interesting recipes here and everyone goes to 1 kg, it's a lot for me even for a family
Scarecrow
Quote: Elya_lug

Scarecrow, I also baked your pies. Simply delicious, delicious dough and filling. Never baked cabbage pies, but we loved it. And with apples too. The problem arose only with the size, they came out huge and could not brown them properly, the bottom began to burn, and the top was still light. Can you tell me what to do? Maybe you need a lower temperature or put a baking sheet higher?

A specific oven problem. It means that the heat is shuffling from below, but they do not have time to bake at the top. It is necessary to rearrange one position higher or put another one below the level under the baking sheet with pies. That is, cover from direct exposure.

Well, with the size you are now yourself with a mustache and you know how much dough you need to have a beautiful pie according to your ideas.
Scarecrow
Quote: Tatyan-ka

thank you, I found so many interesting recipes here and everyone goes to 1 kg, it's a lot for me even for a family

just halve the recipe and don't rack your brains.
Dr. Lena

Oh, mommy. And vatruhi, and pies ... And in general ... Beauty ... I want to see you. For dinner ... K vial I’m not asking, everything is already empty, they ate ...
Tatyana


Thank you
Elya_lug
Scarecrow, thanks, I will try differently. It's just that I have already chosen the optimal position for the biscuits, but it does not come out with the pies.
Dr. Lena
WE WAIT!!!!!
talc
The pies are delicious !!!
Thank you.

in HP - all the ingredients at once, the stove managed

I twisted it according to your photos, but still there was more dough from below.
the taste is not affected. at 12 at night I could not taste it (the sample was on 4 pies)
and go to sleep ...

made with cabbage and rice = egg.
tastier with cabbage turned out.
natalia52
What an awesome dough! Today I baked, now I will always make pies from this dough. Thank you so much!
Scarecrow
Quote: natalia52

What an awesome dough! Today I baked, now I will always make pies from this dough. Thank you so much!

And also rolls, rolls, buns whatever you want. It is absolutely universal.
natalia52
Yes, Natasha, it's a universal dough! And it's so nice to work with him! And how fast you can cook! Lovely!
Manitu
awesome dough, thanks.
Cabbage pies
Lelik
Scarecrow, and I came to tell you a BIG thank you for such a recipe! She made pies, only with meat. It turned out divine! My family couldn't stop! I thought it would burst
I didn't have enough filling, so I made a couple of buns from the last test. The result is airy, and very tasty!
Now I will remember you with every preparation of this wonderful dough.
Cabbage pies
Fanida
Thank you very much for the recipe !!! For the first time in my life I baked pies! The dough is super! It is very convenient to work with him! I kneaded with my hands. Everything turned out so delicious, I can't describe. My family praised me)))) I liked it very much. Thanks again)))
zalina74
Thank you - the recipe is wonderful: the dough is gorgeous, the sculpting method is adorable))
Hell more than once (half of the norm) - fly away! This time I didn't even smear from above:
Cabbage pies
Scarecrow
Forgive me for not answering everyone, I don't have time to do anything now, but I read. I can only be glad for your successes in baking. Special thanks for the photos as illustrations of your achievements!
Elya_lug
Scarecrow, I liked this dough so much. Can I use it in Easter cakes? I haven’t found my own recipe yet, and every year I bake a different recipe. Or is it too "simple" for Easter?
Scarecrow
Quote: Elya_lug

Scarecrow, I liked this dough so much. Can I use it in Easter cakes? I haven’t found my own recipe yet, and every year I bake a different recipe. Or is it too "simple" for Easter?

Not at all. The dough is very rich. Only few eggs, but this is more a plus than a minus - it will harden more slowly. You can use baked milk, yolks instead of whole eggs, saffron. If you add fillers (raisins on rum, candied fruits), you get a very tasty cake. You can try beforehand as a workout.
Alisjon
Quote: Elya_lug

Scarecrow, I liked this dough so much. Can I use it in Easter cakes?
I confirm that the dough is quite suitable for cakes) I make this dough for Chuchelka buns (Buhtelok), I only put brown sugar and more than in the recipe, and I also bake mini-cakes instead of buns - I add orange powder and raisins, previously soaked in cognac ... fantastic !
Thanks again, Chuchelka!
Elya_lug
What excellent observations, then I will definitely dwell on it and add all sorts of goodies. Thanks again.
Fanida
Please tell me how to post a photo, I really want to show off my pies))))
Lingonberry i
Cabbage pies Cabbage piesOh, I'm bragging! Thank you very much for the recipe. I had never even undertaken to cook yeast dough before. And according to your recipe, these are the ones that came out, these with sauerkraut and mushrooms. And the day before yesterday I cooked with black currant. Everything is delicious, the dough is airy and tender. Om-Nom-nom
Scarecrow
Oh, my God, what a beauty .. Straight buns, dusky, glossy and all as a selection!
Natusichka
I am lingonberry! If these are your first buns, then I faint !!!
Lingonberry i
Quote: Scarecrow

Oh, my God, what a beauty .. Straight buns, dusky, glossy and all as a selection!
Thank you, I was kneading it for half a portion. And the next, I cooked a lot of dough and for some reason the second baking sheet came out not very lush.
Lingonberry i
Quote: Natusichka

I am lingonberry! If these are your first buns, then I faint !!!
This is the second first I threw out .. how did the plasticine come out: (I had a bag of last year's yeast, and the dough did not rise
Scarecrow
It should be very gentle with yeast. In the sense of storing, using, buying fresh. Because when there is so much work in the trash, this is not Copenhagen!
eugeshka
Scarecrow! Thank you so much for your wonderful recipe !!! Thanks to him and my assistant, the bread maker, I was finally able to create such wonderful pies! Earlier yeast dough was a "taboo" for me! According to which recipe I didn't make the dough and bake, I got only "cobblestones". I have already calmed down, and came to the conclusion that it’s not mine! But now I try recipe after recipe, and here are the pies, very soft, airy, I specially left one for tomorrow to check for callousness, so it was very soft!
Cabbage pies
Scarecrow
Well, it is not the gods who burn pots, as you know. The pies are great in the photo.
Moskvichk @
MY
Cabbage pies
Lelik
Scarecrow, tell me, have you tried making Easter cakes from this dough?
I really liked it in pies and buns, so I think, if you add raisins, a little more sugar, will you get Easter cakes?
Elya_lug
Lelik, read this page from the beginning, I also asked this and received an exhaustive answer, I will bake cakes.
Lelik
Elya_lug, well, I'm generally a blind fool!
Elya_lug
Lelik, this is too much, just not attentive + spring + troubles ...
Kamusik
And I read it carefully, and ... I have already tried it!
If you want, I can give you an approximate set of products. If Chuchelka is not offended ...
Scarecrow
With some such joy I will be offended. I didn't make cakes out of it, which means that the experience of someone who has already made is just invaluable information! Must be laid out!
Lelik
Kamusik, Tanya, did the Easter cakes turn out to be the same airy? what else have you added to the dough? well, there, raisins .... or something else?
Kamusik
Quote: Scarecrow

With some such joy I will be offended. I didn't make cakes out of it, which means that the experience of someone who has already made is just invaluable information! Must be laid out!

Then I tell you with a clear conscience.
The test was done at 1 / 4h.

Milk-125mp (adjust)
Flour-250g (adjust)
Dr. St.-13g
Yolk-2
Salt pinch
Sugar-0.5 tbsp.
Oil sl.-50g
Plant oil - 1 st. l
Vanilla
Raisins

It baked in a 2.5L form - it turned out to be small, the top was on the side! True, it didn't come as quickly as the pies! How much time I will not say, I did not notice. Well, and, of course, the dough is airy, but not the same as in pies. This is understandable. I really liked it!
Another thanks to Natasha!
Lelik

the top was on the side!

something I did not understand about the top then ...
Kamusik
The 2.5L form was small
, the dough came out when baking.
Lelik
Oooh okay! I will keep in mind that I do not get out too
Stafa
Today I baked pies according to this recipe for the second time. First came across this recipe in multicooker baking
Quote: Rusya

Natasha, girls, I'll show you something now, just don't laugh. Yesterday I decided to make half a serving of cabbage pies. Well, for the sake of this, I was too lazy to turn on the oven and it was decided to bake in a slow cooker. In general, I stuffed 16 pies into a multi saucepan, and then look what happened: ONE big pie
I must say right away that the pies are very tasty, and the dough is generally airy.
The dough was made for 500 g of flour. I counted the pies in the photo and made 14 pieces, put them in the multicooker, they got up and turned on the baking. After 10 minutes, I had an explosion at a pasta factory - the dough knocked out the multi lid. I had to hastily shift it all to the airfryer and wash the dough off the cartoon. The lesson still turned out to be. Cabbage pies
Today I have already started oven in the airfryer.
The dough was kneaded in HP on the dumplings program. After proving, I put it in an airfryer at 170C for 25 minutes (cold). The filling was made in a multicooker - a little sunflower oil and chopped cabbage was put in the stewing mode for 20-25 minutes. Then I added boiled eggs and dill. I did not succeed in such a delicious filling - a magician's multicooker is just some kind of.
Cabbage pies
The first time it turned out 14 pies, today 21 pies - from a half recipe. Thanks for the recipe
Svetlanaur
I have baked these pies several times, but thanks, Chuchelka, I’m carrying it only now! I made half a portion in HP, the dough turned out to be airy, elastic! The filling was made from sauerkraut and dried fruits! Everyone at home is always delighted! The pies remain soft for a very long time. Today I put this dough again, already a full portion (with the advent of the combine, I kneaded in it). The pies will be with apples and cabbage. Thanks again to Chuchelka for the delicious, universal dough!
These are my very first pies, those half a serving.
Cabbage pies[/
Cabbage pies
Durkunya
I want to thank you for a great recipe. Your dough has never failed. True, I have not yet reached the cabbage, but I made sausages in dough, pies with sardines, eggs, herbs. And a photo report)) Here are rhubarb pies and curls (or what to call them?) With hard cheese and green onions.
Cabbage pies
Scarecrow
Razgulyaevo? Pie ... And curly!

Don't be afraid to experiment with fillings and shapes. The dough is completely versatile.Austrian reindling (I posted here on the forum) from this test is also gorgeous. So - and the cards are in your hands!

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